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My Homemade Sticky Buns are loaded with a satisfying caramel pecan topping that will make any grandmother proud! They're excellent for brunch, parties, or a sweet treat.
If you love buns and cinnamon rolls, check out these recipes: Cinnamon Rolls with Mascarpone Icing, Sweet Potato Cinnamon Rolls, Chocolate Cinnamon Rolls, Red Velvet Cinnamon Rolls, and Pineapple Upside Down Sticky Buns.
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What Country Are Sticky Buns From?
While the exact origin of sticky buns is uncertain, evidence points to Germany, where they're known as "schnecken," to this day, in Pennsylvania, you can still find them marketed by the same name.
What's The Difference Between Sticky Buns and Cinnamon Rolls?
Sticky buns and cinnamon rolls are similar but differ in a few key ways. While both are sweet and delicious pastry treats, sticky buns are known for their pecan caramel sauce topping, while cinnamon rolls are known for their cinnamon sugar filling and cream cheese icing.
Sticky buns are made with a topping of caramel, pecans, and brown sugar, creating a "sticky" sweet glaze. They are baked with the topping on the bottom of the pan, and after they are flipped over, the sticky topping is on top of the bun.
A cinnamon roll, on the other hand, is made with a cinnamon sugar filling rolled up in the dough. Once baked, they are often topped with a cream cheese frosting.
The main difference between sticky buns and cinnamon rolls is the sticky glaze's presence (or absence) on top.
Key Ingredients
Here are the ingredients you'll need for these incredible sticky buns recipe.
Half and Half
I love the rich and fluffy texture that half and half provide compared to only using milk. Most recipes call for warm water, but I'm here for flavor!
Active Dry Yeast
We need 1 packet of yeast to get the right flavor, height, and texture. Instant yeast will only save you a few minutes.
Sugar
Whenever I bake, I love using Imperial Sugar because the quality of this NON-GMO kosher sugar has been consistent for over a century. For this recipe, you'll need granulated sugar and light brown sugar.
Cinnamon
Make sure you're not using an expired bottle of cinnamon; you want the freshest to provide maximum flavor.
Egg
You'll need 1 large egg and 1 yolk for structure and rich flavor.
Flour
A few cups of unbleached all-purpose flour will give the dough the right structure. You'll also need some kosher salt to season the dough.
Chopped Pecans
It's not sticky buns without the pecans. I like to chop my own because I love irregular pieces, but you can buy them already chopped.
Unsalted Butter
This is going to make our dough and sticky sauce rich and delicious!
How To Make Sticky Buns
Homemade sticky buns are a 4-hour labor of love and can be slightly intimidating if you haven't worked with yeast doughs very much. Don't let that bother you; you have me as your friend. I'm going to teach you everything you need to know.
Dough
Preheat oven to warm; cut off soon as it reaches temperature. Combine warm milk, yeast, and granulated sugar in a stand mixer until frothy. Beat in the egg and egg yolk until smooth.
In a medium bowl, stir together the all-purpose flour, salt, cinnamon, and lemon zest.
Connect your dough hook attachment, add the remaining sugar and remaining flour to the yeast mixture, and mix on low. Then begin adding butter, a tablespoon at a time. Once all butter is combined, mix for 10 minutes until a dough ball forms. The dough should be soft and tacky but not sticky.
On a lightly floured surface, knead the dough 40 times until the dough forms a smooth ball. Place dough in an oiled bowl, cover, and place in the warm oven until the dough doubled in size for about an hour.
Sticky Sauce
While the dough rises, make the caramel sauce and cinnamon brown sugar filling.
In a medium pot over high heat, add chopped pecans, unsalted butter, light brown sugar, dark corn syrup, heavy cream, and kosher salt; cook until the butter begins to melt. Remove from heat and stir until sugar and butter are melted. Pour mixture into a 9 x 13 baking dish.
Cinnamon Sugar Filling
Combine salt, chopped pecans, brown sugar, and cinnamon in a small bowl.
Second Rise
After the dough has risen, roll it out to an 18 x 14 rectangle onto a lightly floured surface. Spread the cinnamon sugar mixture evenly over the dough, leaving a 1-inch border. Sprinkle pecans over the top. Roll the dough gently into a log shape, starting at the end closest to you. Once at the end, fold and press to seal the seam of the dough.
Cut dough into 12 equal portions. Place in the baking pan, spaced evenly apart so they do not touch, cover, and place in a warm spot and let the dough rise until the dough doubled in size for about 40 minutes.
Bake Sticky Buns
Preheat the oven to 375°F. Bake buns for 23-25 minutes, until golden brown and the center bun reaches an internal temperature of 175°F.
Cool for 5 minutes before inverting onto a platter to release sticky buns. After the buns cool slightly, serve warm.
Pro Recipe Tips & Tricks
Here are a few notes to remember when following my sticky bun recipe.
- If you don't have a platter, use a baking sheet to release the sticky buns.
- I don't recommend using instant yeast, be patient and let the yeast rise slowly. Plus, it'll only save you 5 minutes.
- Instead of a baking pan, you can bake the sticky buns in a large cast iron skillet.
- Use honey or maple syrup instead of corn syrup in your sticky sauce.
- If you only have salted butter, omit the salt from the dough and the pecan caramel sauce.
- Feel free to use dark brown sugar instead of light brown sugar.
- 2 ¼ teaspoons of active dry yeast equals 1 packet of yeast. Also .25 ounces on a digital scale.
- Leave the dental floss in the bathroom and use a serrated knife to cut the perfect sticky bun.
- If you don't have a stand mixer, you can do this all by hand; it will take longer since it's by hand, but the results will be delicious!
- Instead of a dough hook to stir, use a wooden spoon.
- Lemon zest is my secret ingredient, adding subtle brightness to the dough and caramel sauce. Orange zest will work well, also.
FAQs
Here are the top questions readers have about making sticky buns.
If your sticky buns dough doesn't have enough flour, it won't rise and will be dense and soggy because the structure is off. The dough should be soft and tacky but not sticky. When it's mixed correctly. If it's sticky, add 1 tablespoon at a time until the texture is correct.
Sticky buns are done when golden brown and the center bun reaches an internal temperature between 175°F - 200°F.
If your caramel topping is hard, you may have used the incorrect amount of liquid sweetener (honey, maple syrup, or corn syrup). Also, adding heavy cream or milk will keep the topping soft.
Sticky buns won't rise if you're using old yeast, added too much salt, or didn't proof the dough correctly.
Yeast loses its quality as time passes, especially if it has been kept in warm conditions (I keep mines in the fridge) or for an extended period. Always opt for active dry yeast and store it in a cool and dry area.
Adding too much salt to the dough can prevent the yeast from rising, as salt can kill the yeast.
If you didn't give the dough enough time to rise before baking, it might not have had a chance to properly increase in size.
Sticky buns, although similar, are made differently than cinnamon rolls or cinnamon buns, which are other commonly known names for them.
Yes, sticky buns and cinnamon rolls use the same dough and technique. Both are made from a yeast-based dough filled with a cinnamon sugar mixture (sticky buns have caramel pecan topping) and then rolled up into a spiral shape.
A sticky bun is baked with a caramel and pecan topping, whereas honey buns are typically made with a honey pecan glaze or icing on top. Both are made similar to cinnamon buns.
Yes, sticky buns can be frozen. Wrap them individually with plastic wrap, then store them in an airtight freezer-safe container for 2 months. Thaw 24 hours before enjoying.
Sticky buns are best eaten immediately, but they will remain fresh in an airtight container for 3 days in the fridge.
To reheat sticky buns, place in the oven at 400°F for 5 minutes or until hot.
You could freeze the sticky buns by wrapping them individually in plastic wrap before placing them in a freezer-safe storage bag for 2 months.
More Sweet Treats
Try these recipes if you need more options to satisfy your sweet tooth!
- Apple Cinnamon Biscuits
- Monkey Bread from Scratch
- Chocolate Pumpkin Bread
- Canned Peach Cobbler
- New Orleans Bread Pudding with Bourbon Sauce
- New Orleans Bananas Foster
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the sticky buns on the counter before you preheat the oven to 170°F.
Step 2: Measure everything out.
Step 3: We don't want any surprises, so use an oven thermometer to ensure the oven is heating at the right temperature.
Step 4: Start following the recipe and get ready for the best pecan sticky buns you've ever enjoyed.
Making homemade sticky buns is a delicious and rewarding experience perfect for any occasion. With the right recipe, technique, and toppings, you can create a sweet and sticky treat that everyone will love. Let me know what you think by leaving a comment and star rating below. And don't forget to share this recipe with your loved ones on social media, so they can join in the fun and deliciousness. #LezEat
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📖 Recipe
Old Fashioned Sticky Buns
Ingredients
Dough:
- ⅔ cup half and half
- 1 packet of active dry yeast
- 3 tablespoons Imperial Sugar granulated sugar
- 1 large egg + 1 yolk
- 3 cups 12.4 oz./351 g unbleached all-purpose flour, plus more for dusting
- 1 ½ teaspoons kosher salt
- 2 teaspoons cinnamon
- zest 1 medium lemon
- 1 stick room temperature unsalted butter sliced into tablespoons
Sticky Sauce:
- ¾ cup chopped pecans
- ¾ cup Imperial Sugar light brown sugar
- 1 stick unsalted butter cut into quarters
- ¼ cup dark corn syrup
- ¼ cup heavy cream
- ½ teaspoon kosher salt
Filling:
- ¾ cup Imperial Sugar light brown sugar
- 1 ½ teaspoons cinnamon
- ¼ teaspoon kosher salt
- ¾ cup chopped pecans
Instructions
Dough:
- Warm half and half in the microwave to 115°F-120°F, warm enough to place your finger in. In a stand mixer bowl, combine the warm milk, yeast and 1 tablespoon sugar, wait 5-10 minutes or until frothy. Beat the egg and egg yolk in yeast mixture, until smooth.
- In a medium bowl stir together the flour, salt, cinnamon and lemon zest.
- Add the dough hook attachment to mixer, pour in remaining sugar and flour blend, mix on low for 1 minute. Add the butter, one tablespoon at a time and mix for 10 minutes on low speed, until a dough ball is formed. Dough will be soft and tacky but not sticky.
- Lightly flour a surface and knead dough 40 times, until dough forms into a smooth ball. Place dough top side down in a greased bowl, flip it over, cover with plastic wrap and place in a warm spot for 1 hour, until the dough doubles in size.
Sticky Sauce:
- In a medium pot over high heat add pecans and cook for 1 minute or until fragrant. Add butter, light brown sugar, dark corn syrup, heavy cream and salt, cook for 45 seconds to 1 minute until the butter begins to melt. Turn heat off and stir until sugar and butter are melted. Pour into a 9 x 13 baking pan.
Filling:
- In a bowl mix brown sugar, cinnamon, kosher salt and pecans.
Second Rise:
- After dough has risen, pour out on a lightly floured surface. Roll the dough into an 18 x 14 rectangle. Pour filling in the center, evenly spread over dough leaving a 1 inch border. Then evenly sprinkle pecans over top. Roll the dough gently into a log shape, start at the end closest to you. Once at the end fold and press to seal the seam of the dough.
- Cut dough into 12 equal portions. Place in the pan, space evenly apart so they do not touch, cover with a towel, place in a warm spot for 40 minutes or until dough doubles in size.
Bake:
- Preheat the oven to 375°F. Bake for 23-25 minutes, until golden brown and the center bun temperature is 175°F. Cool for 5 minutes. Place a piece of parchment paper on top, and invert on a platter, to release sticky buns. Cool for 15 minutes before serving.
Notes
- If you don't have a platter, use a baking sheet to release the sticky buns.
- I don't recommend using instant yeast, be patient and let the yeast rise slowly. Plus, it'll only save you 5 minutes.
- Instead of a baking pan, you can bake the sticky buns in a large cast iron skillet.
- Use honey or maple syrup instead of corn syrup in your sticky sauce.
- If you only have salted butter, omit the salt from the dough and the pecan caramel sauce.
- Feel free to use dark brown sugar instead of light brown sugar.
- 2 ¼ teaspoons of active dry yeast equals 1 packet of yeast. Also .25 ounces on a digital scale.
- Leave the dental floss in the bathroom and use a serrated knife to cut the perfect sticky bun.
- If you don't have a stand mixer, you can do this all by hand; it will take longer since it's by hand, but the results will be delicious!
- Instead of a dough hook to stir, use a wooden spoon.
- Lemon zest is my secret ingredient, adding subtle brightness to the dough and caramel sauce. Orange zest will work well, also.
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